Tuesday, August 3, 2010

I was planning on making pizza with beets & potatoes on it last night but, in the middle of the day I got a craving for a warm lentil salad with a rich egg yolk running through it. After a brief look through the cupboards I realized I had everything on hand to make one plus I could still use the beets. It also gave me an excuse to use the beluga black lentils I picked up in Seattle.This salad is good without the egg but there is something about the way it tastes with the soft yolk that just sends the flavor to a whole other level.

Whisk the remaining olive oil, vinegar, mustard & thyme together. Season to taste with salt & pepper. Stir into the warm lentil & vegetable mixture (I'd add a little at a time to make sure not to overdress as everyone likes a different amount of dressing). Keep warm.

Poach or soft fry the eggs. Divide the salad between two dishes & top each with an egg.